Thai Grilled Sweetcorn Recipe

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Thai Grilled Sweetcorn

Bekka Lambert

By
@Bekka83

This is a fun way to add a little zest to your BBQ! I make this gluten-free using a g.f. beer or apple cider, but if you don't have issues in that area, a hefeweizen (or whatever you have on hand) will be perfect!


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Comments:

Serves:

4

Prep:

1 Hr

Cook:

15 Min

Ingredients

4
ears of sweetcorn, leaves intact, silk removed
1
stalk of lemongrass, inner stalk sliced into long thin strips
1 bottle
beer
1
lime, zested & juiced
1 stick
butter, slightly softened, not melted, or 1/2 cup extra virgin coconut oil
2 Tbsp
coconut cream
1/2 tsp
cayenne pepper

Directions Step-By-Step

1
Bruise the stips of lemongrass, then place one or more strips into each ear of corn, between the kernels and leaves. Place ears into a container and add the beer and the lime juice. Let marinate for an hour or so.
2
While the corn is marinating, prepare the coconut-lime butter. Beat the lime zest, coconut cream and cayenne pepper into the butter or coconut oil until well combined, but don't overbeat. Using a spatula, place mixture onto a sheet of cling wrap or wax paper and shape into a log (or shape of your choice), and chill until ready to use.
3
Grill corn on a medium to medium-low heat, husks on, for 10-15 minutes, turning every few minutes till done.
4
Remove leaves and serve with a slice or two of the coconut-lime butter. Enjoy!

About this Recipe

Course/Dish: Vegetables, Spreads
Dietary Needs: Vegetarian